Ingredients
1 lb boneless, skinless chicken breasts
2 large eggs, beaten
1 C gluten free Panko
salt and pepper
1/3 C honey
4 cloves garlic, minced
2 T gluten free soy sauce
1 T Sriracha, optional
1 T cornstarch
Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. Cut chicken into 1-inch chunks. Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat. Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes. In a medium saucepan over medium high heat, combine honey, garlic, soy sauce and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 C water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine. Serve over rice.
